The tomatoes were fresh from a patient of my father's. The chicken was grilled with a yogurt, mint and lime marinade. Clearly, the chicken was a little bit burnt, (woops....) and I think next time I use this marinade, I will try and bake it. Or maybe grill it again, but at a lower heat.
Overall, it was a great summer meal.
And for dessert was the plum clafoutis!
The recipe suggested serving it with creme fraiche, but I actually just topped it with some powdered sugar, and it was pretty and yummy! What I loved most about this dessert was that it was so simple to bake and so good! Here's the recipe:
1 cup summer fruit (almost anything that you want, but don't use strawberries; Adrienne says they get to watered down and mushy)
1 tablespoon and 1/3 cup of sugar
1 cup of whole milk
2 teaspoons of vanilla extract
pinch of salt
1/2 all purpose flour
1. Lightly butter a 9-inch pie plate. Arrange fruit in the bottom of the pan and sprinkle 1 tablespoon of sugar. Set aside
2. In a mixing bowl, combine eggs and rest of the sugar and whisk together until smooth and slightly frothy about 1 minute.
3. Add the milk, vanilla, and salt and whisk together until smooth. Sift in the flour and whisk until competely combined. Pour over the fruit.
4. Bake the clafoutis at 350 degrees for 45-50 minutes. The clafoutis will puff up while baking. Cool for 30 minutes (the clafoutis will fall some) Top with powdered sugar when ready to serve.